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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Monday, May 4, 2009

In my mind a perfect pound cake like Grandma's, is moist, tender, light, fluffy, creamy, and buttery, all at the same time. Shown here with my skillet peaches.

Grandma Mac's Perfect Southern Pound Cake

Was it wrong to have pound cake for breakfast? If there were peaches involved?? Or strawberries with real whipped cream. If it is, I don't care.

My grandma was known for her pound cakes. If there was an occasion, she made a pound cake for it. If we were coming for dinner to her house, she made a pound cake. If she came to your house for dinner, she brought a pound cake. And they always came on a pretty plate that she did not ever expect you to return. In fact, if you did happen to return it, she might be likely to bake you another cake!

Grandma lived to be almost 98, and actually lived on her own up until those last couple of years. By the time Grandma died, my Daddy {her son} and my Mama {her surrogate daughter} had also both passed and in those last months of her life she had been taken to live in north Alabama with an aunt on my father's side. She gave her old house to one of my cousins who helped her around the house a lot, and I have no idea what happened with all her things, but I sure would have loved to have had Grandma's old bundt cake pan.

I think Miss Edie, a long time family friend, may have gotten it, but if so, she was a deserving recipient. Her family once lived right by Grandma, and even after they moved into another home not too far away, she made regular stops to visit and check on Grandma, up until she moved away. I'm still hoping that maybe one day that pan will show up at my house.

Like most everybody else, Grandma's original pound cake evolved a bit over time. I can tell you that three different family members have given me three different recipes that they all say were Grandma Mac's recipes and that they each got directly from her. Seems Grandma, like most other cooks, went about changing up the recipe over the years.

I relied on the recipe that one of her sons, my Uncle Jim, who has taken on the roll of the bearer of pound cakes at every family event, has passed on to me.

In my mind a perfect pound cake like Grandma's is moist, tender, light, fluffy, creamy, and buttery, all at the same time. You just cannot get that out of a box. This recipe meets all of that criteria.

I've included my skillet peach recipe, shown above, but if you want to add some strawberries instead, it's very easy. Just slice and mix 'em up with a goodly bit of sugar in a glass bowl, cover and then set them aside in the fridge to macerate, giving them a good stir every once in awhile. By the time you bake and cool your pound cake, they'll be good and ready. A nice custard sauce is excellent too.

Y'all a southern pound cake is just so dang good - I sure hope ya try this version someday!!

Preheat oven to 325 degrees F. Butter and flour or prepare a 12-cup bundt pan with Baker's Joy baking spray; set aside. Whisk together the flour, baking powder and salt in a bowl; set aside.

Beat the butter and margarine on medium speed until creamy. Add the sugar 1/2 cup at a time and continue beating on medium until mixture becomes fluffy. Add eggs, one a time, blending each egg in completely before adding the next.

Reduce speed to low and begin to alternately add the flour mixture and the milk into the creamed butter, starting and ending with the flour, until all is fully incorporated. Add the extracts and blend it in. Pour the batter into the prepared pan and spread out the top evenly. Bake at 325 degrees F for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

Place the pan onto a cooling rack and cool the cake in the pan for 15 minutes before turning it out onto the rack to cool completely.

Cook's Notes: My grandmother used Gold Medal flour for her cakes. I use White Lily. Sift flour, then measure. I use also use all butter (2 sticks) and omit the margarine.

Tip: When measuring flour for making cakes, stir or whisk flour in the bag or canister, then spoon it into the measuring cup to overflowing, using a straight edge to level off. Avoid scooping the measuring cup into the flour, which compacts the flour, causing you to use too much and resulting in a more dense and dry cake.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I think pound cake sounds great for breakfast! It is no worse than eating a pancake slathered with syrup. At least you were getting in a serving of fruit. Sorry you didn't end up with your grannys cake pan or recipe. My grandmas chocolate mayo cake went with her too and I wish I had it.

Oh that looks so good. I think it makes a very nice breakfast!! My Ma-Maw used to make a sour cream poundcake--talk about good. Sad to say, I didn't get that recipe from her either--or her watermelon pickles or her chicken and dumplings. I guess I kind of thought she would always be there and I would have time but life has a way of sneaking up on you and before you know it, it is too late. Sheila in NC

Aww, A few years ago (probably 10-15), my grandma started giving away all her important stuff to the kids and grandkids, so no one would fight over anything when she died. I guess she thought she was going soon, but she's not going anywhere soon, I can tell! :) And I did feel blessed to get a tea cup and saucer from the china set she had from her great-grandmother (or something like that), that had sailed across the sea to come to america.

But your right, it's real just important to keep things like that in the family, and not sent to goodwill.

Thanks for this tasty recipe! I've been wanting to make your strawberries with fluff, but didn't want to buy pound cake, lol, I'm a little cheap sometimes :)

Sheila, I know! I'm STILL tryin' to recreate my Grandma's chicken spaghetti and I'm sure that it's simple. It's not the kind with cheese in it and I'm pretty sure she used a hen, but I can't quite get the seasonings the same. She knew it was my favorite so she'd fix it special for me! Wish I'd of watched her sometime. She made a killer roast too that was just so tender and full of flavor.

I know what you mean about after a death everything getting discombobulated and things not going where they should. It's funny, my remaining siblings descended upon my late mother's house like a cloud of locusts and while I cared nothing for the "valuable" things, it's the little homey weird things that I miss -- the beat-up kettle, the shoeshine box with the broken hinge, the German weatherhaus. *sigh*

That pound cake looks so good it ought to be renamed "Grandma Mac's Put on the Pounds Pound Cake"!!!

I absolutely treasure the few special items that came to me after I lost my grandma, great- grandma and my husband's grandma. I'm fortunate that I have a signature recipe from all three and I love to cook or bake them and think of "the grandmas". I usally make them for holiday dinners so that they are specially remembered by the family on that day.

I bet your grandma your grandma would be proud of this pound cake. It looks so good with those fresh berries!

I have to tell you I decided to make this cake for a friend who just had a baby. Well... Dumb me didn't realize that bundt pans actually came in different sizes and boy did I ever have a mess in my oven! Yikes! Smoke alarms, the whole bit. Now having said this, I am a decent baker and cook - but my mind was having a serious moment yesterday.

So I cleaned it all up and started over. Used a bread pan and my 8 cup bundt pan. And it was so worth it! Wonderful!

I am truly sorry for all that drama, YIKES, what an experience, complete with smoke alarms!!! I am glad that you loved the cake though!!

If it's any consolation, I've done the very same thing before - not with this recipe but with others (yes, I've done it more than once) I was trying for the first time. Now if I try a cake I've not done before, I put a pan underneath to avoid that mess again!

Now let me add to the funny! I live in Wheeling WV - it is hot and muggy here. And of course our AC broke Monday. So... what do I do? decide to clean the oven after my mess. How hot did my house get? LOL it sure did make me and the hubby laugh at my antics.

This evening my 7 year old son & Imade Granma Mac's poundcake...It is in the oven as we speak...and itsmells so good..He wasn't sure he would like it because he never had it before you know how 7 year olds are...loved licking the bowl and beaters...he said.." I think I will like this Cake... Thank youfor sharing the receipe with us.

I had a slight disaster the last time I made pound cake. It turned rock hard upon cooling! I think I left it in too long and I had my oven on fan forced. So next week I'll try your recipe and fingers crossed they don't turn into 'pound cookies' as my wonderful boyfriend called them! He even called his mother in SC to tell her what happened and I was so embarrassed. I definitely think my oven was too hot using the fan forced so I'll use the regular function this time around.

Hi Mary...my oven is much too fancy for me! It's also electric, but 'multi-function' and has 9 different settings. The regular setting other than fan-forced would be conventional.Either way, that's what I'm going to put it on next time, as I believe fan-forced can also dry the cake out.

Hi Su! I DREAM of a beautiful Viking oven, but I live in an all electric house and there are no gas lines. To cook on a gas stove I'd have to install gas lines and a propane tank outside. My old electric oven has been on it's last legs for years, but keeps hanging in there. You don't see me bake much here because it is so hit and miss with that old oven. Once it finally dies out I'll have to decide what I want to replace it with, but to be honest, all these new ovens are a bit intimidating to me!! If you make this cake, and you think about it, please let me know how it goes!

Thanks Mary, the recipe went great this time around. I used the regular setting on the oven, not fan forced, and it stayed soft and moist. I also used buttermilk instead of half & half (I can't buy half & half, and I wanted to use up the buttermilk I had).

I have you on my Facebook. Saw this recipe and had to try it. I made it today. Not only did it look pretty but it was so delicious. Just had another piece while typing this. Thank you for sharing all your recipes. Your the best, Eve

Thank you so much Mary. I've been asking around for this recipe and I'm so glad that you've gone through the test and trial process of creating Grandma Mac's Pound Cake. I have one of those plates that she gave Mom with a pound cake on it. I will definitely use it with the recipe you're provided. I'll even post a pic when I make it too. Thanks for sharing the memories.

My cousin makes a fantastic "pound" cake, although her's is referred to as a butter cake instead. Funny thing is, she doesn't use butter, but Crisco instead! I'm telling you, it is awesome! Everyone is always looking forward to when she shows up with the cake. She even stated that once Crisco took out the transfat several years ago, that her cake has never been the same! It's still great though. I made one last week, and it is so gooooood! Question...I saw a mention of a syrup cake, but haven't found it on the site. Is it still here? I'm going to look again. Thanks so much!!!

I started following you on Facebook and I am happy that I found your site. You have wonderful recipes and great stories that accompany them. Today, I made the pound cake, it looks delicious but I am following the recipe and will not eat until tomorrow. Thanks for sharing your recipes with others. Merry Christmas!

I found your site in a Google search and I am so happy that I did. Thanks for sharing your recipes and the stories that accompany them. Today, I made the pound cake, as difficult as it is I am refraining from eating it today. It looks and smells delicious. Again, thanks for sharing your recipes with others. Merry Christmas!

Grandma Mac pound cake recipe does not say anything about adding the margarine after softening it and it does not mention adding the lemon extract before baking. Can you help with this because I am making it today. Thanks

Oh gracious, I guess I didn't word that very well did I?! You cream the butter & margarine together (I just use all butter myself but Grandma Mac used the combo) and you add the extracts together (I mix the flavors up at times but mostly use just vanilla). Hope that helps!

I use kosher salt pretty exclusively in my recipes these days, but to substitute table salt, for a teaspoon and under, it's pretty much spoon for spoon. So for this recipe, just use a level 1/2 teaspoon of table salt in place of the kosher salt. Hope that helps!

Yes, 2 sticks. This is my grandmother's recipe and while my uncle makes it all the time with the margarine, and it's delicious, I don't buy margarine so I just use the 2 sticks of butter and omit the margarine.

I don't allow margarine in my home! but I don't know if you know this but original pound cake used a pound each of only 4 items! flour, butter, sugar, and eggs! thats how my grandmother made it! gotta be fattening! LOL Your pound cake sounds delicious and I'm gonna make it as my next dessert!

Oh yeah, I'm sure my Grandma started off with that pound of each cake too! I don't use margarine either - I do know that some pounds cake recipes still exist with it and some folks use vegetable shortening. I just use butter and I think it turns out great!

Hi! So sorry about that. I actually increased the sugar in the original recipe according to the way my uncle makes Grandma's pound cake now, so no, just use the same amount of sugar in the original recipe for the chocolate. I've corrected the recipe to reflect that - thanks for letting me know!

I made this cake today and I completely misunderstood the directions! I omitted margarine but replaced it with butter, I actually ended up using 3 sticks of butter! But...the cake still came out pretty good but took a longer time to go finish cooking

Oh gracious - I'm so sorry. Pound cakes actually used to be made with a pound of everything - including the butter - so it will work, but when I get a second I'll look at the recipe and see if I can clarify it better. I never have margarine in the house so I use all butter but only 2 sticks. I'm so glad that you enjoyed the cake!!

I actually have adapted to using 3 sticks of butter, I made this cake again today...I used 3 sticks of butter, 6 eggs and sour cream! It came out perfect!!!!! Could you maybe post a recipe of recipe of lemon pound cake with icing???!! : ) thank you and great job!

I'm so glad to hear that y'all enjoyed my Grandma's cake, but watch out, you may find yourself in the role of the maker of pound cakes in your family for every event like in my family! :) Not that it's a bad thing though!!

Hi Mary, I just wanted to ask if I used buttermilk or sour cream.Would I need to add baking soda and if so,how much ? And it always seems like Granny's have a pound cake recipe up their sleeve and is always expected to have one at any event. My grandmother has one and I've been trying to get her recipe and she will not give it to me.Lol

Hi Keith! I've not made my Grandma's recipe with buttermilk, only whole milk or half and half, but you could split it 1/4 t. each baking powder & soda. The leavening is barely needed for this recipe anyway and is just insurance really since there are so many eggs. Many of the older recipes have no leavening at all. Let me know how it turns out!

I have used 3 butters, but I just use 2 sticks when I make it. My Uncle Jim makes this cake all the time and still does the butter and margarine. I like it both ways but the missing margarine (or 3rd stick of butter) doesn't seem to make that much difference to me. In other words, you can go either way! The texture is actually very similar without the 3rd stick of butter. As if the calories saved really matter lol!

I Love this recipe!!! I baked this pound cake for my nieces prior to their return to Michigan from Orlando Florida (I live in Atlanta) they arrived and went right for the cake! (I also smoked a Beef Brisket),... they just about ate half of it!! with the promise that they were taking the other half to my Sister in Michigan,.. while traveling home from Atlanta, they sent me selfies from the highway eating cake saying we don't think the cake is going to make it home to Mom!!! I'm in the kitchen now baking my sister a pound cake and smoking her a Beef Brisket!!!

Marz_Hall Litfield said...I Love this recipe!!! I baked this pound cake for my nieces prior to their return to Michigan from Orlando Florida (I live in Atlanta) they arrived and went right for the cake! (I also smoked a Beef Brisket),... they just about ate half of it!! with the promise that they were taking the other half to my Sister in Michigan,.. while traveling home from Atlanta they sent me selfies from the highway eating cake saying we don't think the cake is going to make it home to Mom!!! I'm in the kitchen now baking my sister a pound cake and smoking her a Beef Brisket!!!

Hi Kristine! I haven't tested this recipe out for a loaf pan, so this is a guess, but I think two of the larger 9 x 5 pans, which will give you extra room. Just divide the batter evenly. A smaller 8 x 4 inch wouldn't be large enough, I don't think. For insurance, be sure to put a layer of aluminum foil on the rack underneath the pans to catch any potential overflow and don't open the oven to check them for doneness until at least 45-50 minutes or you'll risk collapse. I think they'll be done around an hour, but again, that's a guess! I'll have to test it out next time I make this, but if you give it a spin, please let us know!

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